Biochemistry | Molecular Biology | Nutrition Study on the saltiness-enhancing mechanism of chicken-derived umami peptides by sensory evaluation and molecular docking to transmembrane channel-like protein 4 (TMC4). March 22, 2024
Chemometrics | Food Science | Sensory Evaluation Predicting VOCs content and roasting methods of lamb shashliks using deep learning combined with chemometrics and sensory evaluation. June 30, 2023